Apple Frangipane & Hazelnut Pastries

• 11.25oz ready-rolled puff pastry
• 1/3 cup unsalted butter
• 2/5 cup sugar
• 1 egg
• 2/5 cup hazelnut meal
• 1 beaten egg (for glazing)
• 2 crisp apples (e.g., Granny Smith)
• 1 tbsp honey

Here’s how

1. In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the egg and whisk until fully combined.
2. Stir in the ground hazelnuts until a smooth frangipane mixture forms. Set aside while you prepare the apples and pastry.
3. Peel, quarter, and core the apples.
4. Slice them as thinly as possible to allow for even baking.
5. Unroll the puff pastry and cut it into 9 equal squares. Transfer the squares onto a non-stick baking tray.
6. Using a sharp knife, score a border around each square.
7. Take the left corner and fold it over to the right, then take the right corner and fold it over to the left to create a decorative twist.
8. Brush the pastry with beaten egg and sprinkle with a little sugar for a golden finish. Spoon a small amount of the hazelnut frangipane into the center of each pastry.
9. Arrange the sliced apples neatly on top. Repeat until all pastries are filled.
10. Drizzle each pastry with a little honey before placing them in a preheated oven at 340°F / 170°C (fan 150°C) / Gas mark 3.
11. Bake for 20 minutes, or until golden brown and crisp. Allow to cool slightly before serving.